Start the new year happy with this recipe for tandoori vegetables.They’re bright with flavor and surprisingly easy to make. If you’re entering the world of plant-based cooking this year, welcome! This recipe’s a great place to start.
Happy 2021! According to statistics, January 1 is our favorite time to resolve to change our lives. The Law of Attraction tells us committing to one positive action attracts more positivity, setting in motion a whole wave of happy changes. Take the Veganuary pledge, for instance. No, really, take it. Your pledge to eat vegan in January creates benefits for your health, for your karma, for the animals, for the planet.
If you’ve had the privilege of tasting Indian food cooked in a tandoor oven then you know that nothing else quite compares. Unfortunately, most of us don’t have a tandoor oven in our kitchens or backyard. It’s still possible to get great flavor in your standard oven and these tandoori vegetables are a great place to start. The recipe below can be cooked on sheet pans and boasts incredible flavor. If you have a stoneware baking sheet and a charcoal grill you can achieve an even closer authentic taste. Garnish the dish and serve with some fresh naan for a delicious plant-based dinner.
When Land and Glover started Veganuary, I learned that Glover is not only a fellow vegan, he’s a fellow curry-lover. In honor of Veganuary’s seventh anniversary, I’ve created this recipe for tandoori vegetables. Tandoori is a sumptuous recipe from India, with food marinated in a yogurt sauce and cooked in a tandoor, or round clay oven. You’ll love this easy recipe that can be cooked in your oven. It’s a great recipe to kick off Veganuary and the new year!
For the tandoori marinade:
- 1 cup plain (unsweetened) vegan yogurt
- 1/4 cup raw cashews soaked in water for 15 minutes or longer, then drained
- 4 cloves garlic
- 1 2-1/2- inch piece of ginger peeled
- 2 teaspoons gram masala*
- 2 teaspoons coriander
- 1/2 teaspoon cayenne amp it up to 1 teaspoon for those who can stand the heat
- 1 teaspoon paprika
- For the vegetables:
- generous amount of sea salt and freshly ground pepper
- 8 cups of sturdy assorted vegetables coarsely chopped, such as peppers, green beans, carrots, turnips, onions, mushrooms, cauliflower and broccoli — tempeh and firm tofu also good. Get a good bright-colored mix
- 2 tablespoons coconut oil or other oil
- sea salt freshly ground pepper
- 1 big handful fresh cilantro chopped for garnish
- In a small bowl, mix together plain unsweetened soy milk and lemon juice. Mixture will clabber, and thicken. It’s supposed to. Set aside.
- In food processor or blender, blitz together the drained cashews, garlic, ginger, gram masala, coriander, cayenne and paprika for a minute or so, producing a thick paste.
- Pour in the soy milk mixture and process for another minute or until the marinade is creamy and well-combined.
- Fill a large mixing bowl with the chopped vegetables. Pour the tandoori marinade over all. Give everything a good stir so the vegetables are coated.
- Marinate vegetables for 1 hour or more. If you’re going to marinate for longer, cover the bowl and refrigerate.
- Remove bowl from fridge and bring vegetables back to room temperature before proceeding.
- Preheat oven to 400 degrees. Line two rimmed baking sheets with parchment paper.
- Season the vegetables with sea salt and pepper. Spread onto the baking sheets so there’s no crowding. Brush both sheets of vegetables with the coconut oil or other neutral oil.
- Roast for 20 to 25 minutes, switching pans on the racks halfway through and stirring occasionally to prevent burning and sticking.
- Tandoori vegetables are ready when the vegetables are tender and a little charred at the top.
- Garnish with chopped cilantro.
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